Try our wood-fired chicken flatbread recipe. An unforgettable flavor profile awaits and you'll be amazed at what you can do with a wood-fired oven. Perfect for an entrée or a snack, it's sure to please.
WHAT YOU’LL LOVE
- Thin, hand-stretched 00 dough: Caputo 00 flour, a short mix, one rise, and a 30-minute rest produce three soft balls that stretch thin and bake in minutes in a very hot oven.
- Charred peppers and tomatoes: Roasting a red bell pepper and cherry tomatoes next to the fire adds smoky char, and steaming the pepper in a bag makes it easy to peel.
- Pulled wood-fired chicken: A bone-in breast seasoned with Ranchero seasoning roasts in the oven’s heat and gets pulled or diced to scatter over the flatbread.
- Honey and black pepper drizzle: Honey stirred with black pepper goes on after baking, adding sweetness and a peppery bite against the smoked cheddar and artichokes.
Wood-Fired Chicken Flatbread
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
Italian
Servings
6
Prep Time
1 hour 15 minutes
Cook Time
10 minutes
Calories
721
There’s nothing like building a fire and cooking a meal over it. It’s a primal way of cooking that connects you to your food and creates incredible flavor, color and texture. The Clementi Pulcinella Wood Fired Oven gives you the opportunity to do this in style. In this beautiful, delicious Wood-Fired Chicken Flatbread recipe, we explore the versatility of the wood-fired oven and win big with the finished product!
Ingredients
-
500g Antimo Caputo "00" Pizza Flour
- 10g white sugar
- 10g kosher salt
-
7g dry active yeast
- 325g warm (120°F) water
-
25g olive oil
- 1 large bone-in chicken breast
-
Cattleman’s Grill Ranchero Seasoning
- 1 large red bell pepper
- 6 oz cherry tomatoes
- 1 1/2 cup marinated artichoke hearts
- 1 medium red onion, thin sliced
- 1 large jalapeño, sliced
- 6 oz smoked cheddar, grated
-
1/2 cup Reida Honey Farm Wildflower Honey
- 1 tbsp black pepper
For the dough:
For the toppings:
For the drizzle:
Directions
- Combine all ingredients for the dough in the bowl of a stand mixer. Using the hook attachment, mix for 7 minutes. Transfer to a large oiled bowl and cover with plastic wrap. Allow to proof until doubled in size. Turn the dough out onto a floured surface. Divide into three equal portions. Ball each portion, place on a parchment lined pan and cover with plastic wrap. Let sit at least 30 minutes to relax.
Build a four log fire in the center of the Clementi Wood-Fired Pizza Oven. When the logs have burned down, greyed over and are glowing red, slide the divider in and move the fire to the side of the oven. Sweep ash from cooking surface. Continue to feed the fire, as needed, keeping the thermometer reading in the 400ºF range.
Using the Clementi Multicooking System, place the bell pepper and tomatoes on the grate and slide into the oven, right next to the fire. Char the pepper and tomatoes evenly, rotating as needed. Remove the tomatoes and set aside. Remove the pepper and transfer to a zip top bag to steam for 10-15 minutes. When the skin has released from the flesh, remove the skin, seeds and stem and discard. Slice the flesh of the pepper and set aside.
Season you bone-in chicken breast with Cattleman’s Grill Ranchero Seasoning. Place the chicken on the rack of the multicooking system. Move into the grill, placing it near the center of the oven. Maintain the temperature around 450ºF. Adjust distance to fire as needed to control browning. Cook until the internal temperature reaches 160ºF. Remove from the oven. Rest 5 minutes. Pull or dice the meat, as desired.
- Feed the fire to increase the temperature of the oven to 700ºF+.
Stretch the dough thin and even, in desired shape. Place on a semolina floured surface. Add toppings (chicken, peppers, tomatoes, artichoke hearts, onion and cheddar). Slide a pizza peel under the dough and transfer to the oven. Land the flatbread right in the center of the deck. Let cook until browned on the fire side, then spin the flatbread to brown evenly. Cook until evenly browned on the sides and bottom.
- Mix the honey and black pepper together and drizzle over the flatbread to serve.
Recipe Note
Recipe FAQ
Why use 00 flour for the dough?
Caputo 00 flour is finely milled and soft, so it stretches thin and bakes quickly in the high heat of a wood-fired oven.
Why let the dough balls rest for 30 minutes?
Resting relaxes the gluten, so the dough stretches thin without snapping back.
What water temperature should I use for the yeast?
Warm water around 105-110°F wakes up dry yeast without harming it. Water above about 130°F can kill the yeast and keep the dough from rising.
Why char the pepper and then steam it in a bag?
Charring blisters the skin, and steaming loosens it from the flesh, so it slips off easily and leaves a soft, smoky pepper.
What internal temperature should the chicken reach?
Poultry is safe at 165°F. Check the thickest part of the breast with an instant-read thermometer, away from the bone, and rest it for 5 minutes before pulling or dicing.
Why cook the chicken before topping the flatbread?
The flatbread bakes for only a minute or two at 700°F, which isn't long enough to cook raw chicken through. Cooked, shredded chicken only needs to warm on the flatbread.
Why stretch the dough on a semolina-dusted surface?
Semolina acts like tiny ball bearings, so the dough slides easily off the peel and into the oven without sticking.
Why spin the flatbread in the oven?
The side facing the fire cooks much faster. Turning it brings the other sides to the heat so the whole flatbread browns evenly.
Why finish with honey and black pepper?
The sweet-and-peppery drizzle balances the smoky cheddar, tangy artichokes, and jalapeño.
How should I store leftovers?
Refrigerate within 2 hours of baking. They keep for about 3-4 days, and they reheat best in a hot oven so the crust re-crisps.
How indoor-friendly is this recipe?
4 out of 5. A home oven at its highest setting with a preheated pizza stone or steel can bake the flatbread, and the chicken and vegetables can roast on a sheet pan or under a broiler. You'd lose the wood-fired char.
Recipe Highlights
Thin 00 dough: Stretches easily and bakes fast.
Charred peppers and tomatoes: Add smoky depth.
Pulled Ranchero chicken: Gives the flatbread a hearty base.
Honey black pepper drizzle: Adds sweet-and-peppery contrast.
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Nutrition
Nutrition
- Nutrition Serving Size
- 12.95 oz
- per serving
- Calories
- 721
- Carbs
- 52 grams
- Protein
- 40 grams
- Fat
- 37 grams
- Sodium
- 1421 milligrams
